Aydin Rounding Description and Distinguishing Features of the Product: Aydın Yuvarlaması is a dish prepared by coating meatballs made from ground beef, egg, black pepper, onions, special-purpose wheat flour, and salt with flour, frying them in vegetable oil, and then cooking them with a sauce made of butter, vegetable oil, tomato paste, red pepper flakes, meat broth, and water along with chickpeas. The cooked Aydın Yuvarlaması is served by pouring strained yogurt with garlic or plain yogurt over it. Optionally, hand-torn parsley leaves can be added on top of the strained yogurt, or melted butter can be drizzled. The fried Aydın Yuvarlaması can be stored in suitable packaging at 4℃ for up to 6 months. If sold unpackaged on the shelf, the fried rolls can be stored for a maximum of 2 months at 6 ℃, avoiding direct exposure to sunlight.The meatballs of Aydın Yuvarlaması are cylindrical with a length of 2-4 cm, with both ends being thinner due to their cylindrical structure. The term "yuvarlama" (meaning rolled) is used because of the hand-rolling process used to shape them. The history of Aydın Yuvarlaması dates back to ancient times and holds a significant place in the culinary culture of Aydın province. It is often included in wedding feasts organized within the geographical boundary, establishing a connection with the region. Production Method: Whisked eggs, grated onions, salt, black pepper, and minced meat are thoroughly mixed in a bowl. Once a homogeneous mixture is obtained, flour is gradually added and kneaded until a soft dough is formed. The dough is then rested on a floured surface for 15 minutes. After resting, the dough is shaped into a cylinder by kneading it a few more times, and then it is divided into equal portions that can be easily rolled out with a rolling pin. The dough is rolled out on a wooden board to a thickness of 1 cm and cut into strips 2 cm wide. The strips are rolled on the wooden board with the palms of both hands, creating rolls about 25-30 cm long. The rolled dough is then cut into pieces about 1.5-2 cm in length. The cut dough pieces are rolled in the palms, giving them a cylindrical shape with thin ends, measuring 2-4 cm in length. Care is taken to ensure that the prepared meatballs do not have cracks. To prevent sticking during rolling, flour is used at each stage, and the rolled meatballs are arranged on a tray that has been previously dusted with flour. The meatballs collected on the tray are sifted before frying to remove excess flour. Vegetable oil is heated in a copper pot, and the meatballs are deep-fried in it. Care is taken during frying to prevent the meatballs from sticking together or breaking apart. Once fried, the meatballs are removed from the oil using a skimmer and placed on a paper towel to drain excess oil. Chickpeas are soaked in warm water for 6-8 hours a day before they are added to the sauce. Before being added to the sauce, they are boiled in water for about 30 minutes.Beef broth is boiled, and any foam that forms on the surface is skimmed off with a skimmer. The sauce for Aydın Yuvarlaması is prepared by melting butter in a bowl and adding vegetable oil, tomato paste, red pepper flakes, beef broth, and water. The mixture is cooked until the tomato paste smell disappears. After cooking, fried meatballs and chickpeas are added, and the mixture is left to cook for about 45 minutes. The water level is checked every 10 minutes during cooking. If it is observed that the water has descended beneath the top meatballs, cold water is added to cover the meatballs. When a sample meatball taken from the pot is found not to be crispy in the mouth, indicating that the dish is cooked, it is removed from heat and allowed to rest for about 15 minutes. Aydın Yuvarlaması is served with strained yogurt, either garlic-flavored or plain, poured over it. Care is taken to ensure that the temperature of the dish does not cause the yogurt to curdle. A 15-minute waiting period after the dish is cooked is sufficient to achieve the desired temperature. Optionally, hand-torn parsley leaves can be sprinkled over the strained yogurt, or 1 tablespoon of melted butter can be drizzled. If Kızartılmış Aydın Yuvarlaması is to be presented to the market in suitable containers for food contact or on the shelf either wholesale or retail, the fried meatballs, stored in a tray after the frying stage, are left to cool at room temperature until they reach ambient temperature. The packaged meatballs can be stored at 4℃ for up to 6 months. If sold without packaging on a shelf in a glass case with a cooling feature at 6 ℃, avoiding direct exposure to sunlight, the fried meatballs can be stored for a maximum of 2 months